Sagra Restaurant Review

: Owner-chef Gabriel Pellegrini’s cooking highlights organic and local ingredients. Antipasti like the zuppa di cozze, PEI mussels bobbing in a fragrant white wine and garlic broth, and the bruschetta del giorno are meant to be shared and enjoyed casually with quartinos. For lighter lunches and dinners, we suggest the colorful pizzas, such as the pizza Sagra, dressed with Pecorino, mozzarella, spinach, truffle oil and a fried egg. Risotto alla pescatora with shrimp, crab, clams, mussels, saffron and tomato is a standout among the primi. Some of the heartier Tuscan entrées are often tinged with Texas influences, such as the wild boar osso buco. A low-key Sunday brunch features frittatas and caramelized french toast accompanied by bottomless mimosas and Bellinis.